Sunday, August 19, 2007

Stir fried Chicken with Snow Peas and Mushrooms

I normally prepare this simple meal when I run out of ideas on what to make for a quick and easy lunch or dinner, simply because most of the ingredients required for this dish are readily available in my fridge. The secret to making this dish flavourful is to heat the cooking oil until it's smoking hot, whether it be in a wok or a regular pan. Mind you, the wok gives best results as its curved shape makes it easier to cook your vegetables and meats more quickly when stir-frying. Cooking for too long in a regular pan will make the ingredients to either burn or be saturated with their own juices and become limp and soggy. Vegetables cooked in a wok should be crispy, not wet.

Recipe "au pif":2 raw chicken breast fillets, thinly sliced1 can of straw mushrooms (8 oz) discard juice, or regular Parisian mushrooms2 cloves of garlic, finely minced1 handful of fresh snow peas2 tbsps of fish sauce (nuoc mam)1 tbsp canola or cooking oil1 tbsp sesame oil1 tsp ground pepper1 tsp hot chili paste1 tbsp of corn starch1 1/2 tbsp of oyster sauce1/2 cup of waterMix chicken slices, garlic, and fish sauce in a bowl with your hands.In a small bowl, prepare your sauce mixture by mixing in water, oyster sauce, corn starch and chili paste until well blended.Heat the canola oil and sesame oil in wok (or pan) until smoking hot.When oil is smoking hot, add in immediately the marinated chicken and stir for about 3-4 minutes until all sides are cooked and lightly golden.Add in the mushrooms and stir once more.Then add in the snow peas last, followed immediately by one or two parts of the sauce mixture (the sauce mixture should not be poured in completely, but gradually until you see the desired consistency - velvety).Let the sauce bubble a little, and if it's too thick, add a little bit of water. If it's too liquidy, let the sauce evaporate for a couple of minutes or add Stir once more and serve on big plate with white steamed rice.Makes about 4 servings.